Lucy Mangham

- In charge on sending functions independently

- In charge of larder sections and fryers

- Ensured everything produced was to the highest standard

- Followed all food and health and hygiene laws

- Worked over time to help fellow employees

- Ensured orders were correctly done

- Filled in important paperwork regarding food laws

- Made sure my sections were fully stocked with back ups

- Ensured stock rotation and labels were up to date

- Opened up and closed the kitchen ensuring everything was turned off and cleaned to a high standard

- Ran shifts independently till other chefs arrived

- Ran shifts whilst in charge of other employees

- Ensured stock rotation and orders were done correctly

- Filled in important paperwork regarding food and hygiene laws

- Followed all laws regarding food, hygiene and health and safety

- Deep cleaned the kitchen weekly

- Ran larder, sweets and mains section

- In charge of prepping everything for Sunday roasts

- Ran service on a Monday, Tuesday, Friday and Saturday

- Opened up the kitchen and served breakfast to residents

- Carved meats on a Sunday

- Deep cleaned the kitchen at least once a week

- Ensured stock rotation and orders were done correctly

- Filled out important paperwork regarding food and hygiene laws

- Independently sent functions

- Ensured closed down was done properly and cleaning was up to standard

- Specials and menu input

- Ran the kitchen all day on my own, including shutting it down for the night

- Deep cleaning of the kitchen and walk in fridge

- Filled out compulsory paperwork in the morning and evening

- Come up with specials and menu input

- Put away orders and ensured stock rotation - Worked all sections

- Ran services whilst in charge of other chefs - Worked all sections

- Got trained on health and safety and how to use equipment safely

- Deep cleaning of the kitchen and walk in

- Specials ideas and menu input

- Learnt how to work as a team and independently

- Prepped starters and desserts

- Plated up and served starters and desserts - Learnt how to pair certain foods

- Learnt how to have good customer service

- Changed barrels and tapped and vented ales

- Took food orders and took them to the tables

- Calculated tips at the end of a night

- Bottled up and wrote down orders

- Showed guests to their rooms and checked them in